Tuesday, November 25, 2008
Sunday, November 23, 2008
That night we sang a song before the study that I really loved. I have never heard it before and I always love new songs! It is so powerful! It is called "Devotion".
I've been runing trying to be one who sees
I've been working this salvation out on my knees
There is nothing better than knowing
We are redeemed
I'm believing trusting in creative hands
I am praying for our world to bow to your plan
And this one thought is unmistakable
To take up my cross and follow You Lord
When You stand the tall trees and mountains bow
When you speck the fiercest of oceans is still
and I see the sinner seek devotion
The lost become chosen and I fall to my knees
I'm forgiven by a Savior who did not deserve death
He was blameless and I was lost in shamefulness
Undelivered but it doesn't seem right
Unless I keep my eyes focused on the Savior who gave His life
In the middle of a world that denies it believes
It is breaking apart at the very seams
There is one thing to be alive for
And it's to take up my cross and follow you Lord
I will take up my cross and follow Lord where you lead me
And I will take up my cross and follow wherever you go
There is so much truth in this song it blows me away! "There is one thing to be alive for and it's to take up my cross and follow you Lord" and to tell other's of Him too on the way! :)
I hope everyone has a great Sunday! Thankgiving week is in full swing! Yay!
Friday, November 21, 2008
1/2 cup margarine
1 can kernal corn
1 can sweet cream corn
8 oz sour cream
1 pkg Jiffy corn bread
2 cups Shredded cheese (1 cup in, 1 cup on top)
Mix all ingredients together and put into casserole dish. Cook on 350 for 45-50 mins.
1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 NILLA Wafers, crushed
2 cups powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
I got this recipe from KraftKitchens.com. They have so many great recipes! I can't wait to try to make them! Yum!
What are some of the recipes you are making for Thanksgiving?
Thursday, November 20, 2008
What is your favorite tradition for the Thanksgiving holiday?
My favorite tradition for the Thanksgiving holiday is going up to my grandparents house in Little Rock, AR. Ever since I was little, we would always pack up and head up there for a weekend of fun, food, and family. We also had a tradition of getting together to watch the LSU/Arkansas game that is always the day after Thanksgiving. I loved those times and have so many fun memories from those trips. This year will be a little sad because it is my first year not to go up to Little Rock for Thanksgiving. Our family is just getting too big and things are getting cramped plus it just puts too much work on my aunt and aging grandparents, so this year my parents are hosting Thanksgiving! Although I was sad about not traveling, I am excited about our new tradition of my mom's house with all her girls and their children. I am so thankful this year because my year has been full of joy and I'm so excited for Anna's first Thanksgiving.
What are some of your favorite Thanksgiving traditions? Please share! I love to hear stories!
Tuesday, November 18, 2008
2 1/2 cups all-purpose flour
1/4 cup suhst
3/4 teaspoon fine salt
3/4 cup cold unsalted butter (1 1/2 sticks), diced
1 large egg
3 to 4 tablespoons very cold water
3 pounds baking apples such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds baking pears such as Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 large egg, beaten
Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
Form the pie:
Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
Cook's Note: To make the dough in a food processor: Pulse the flour, sugar, and salt together in the bowl of the processor. Add a 1/4 cup of the butter and pulse until it resembles fine cornmeal. Add the remaining butter and pulse until the butter is in small pea-sized pieces. Beat the egg and 3 tablespoons of the water together, add and pulse 1 to 2 times, but don't let the dough form into a ball in the machine (see photo). If the dough is dry add pulse in the other tablespoon of water. Remove the blade and turn dough onto a large, sheet of plastic film. Use the sides of the film to bring the dough together, then wrap tightly to chill.
Busy Bakers' Tips: The filling can be made up to 2 days ahead and refrigerated. The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 2 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. If baking from the frozen state, following baking temperatures above, the pie may need to bake slightly longer at 375 degrees F, about 1 hour 25 minutes.
For a different finish, top with several slices of sharp cheddar cheese, and melt under the broiler for 2 minutes.
Well I'm off to start fueling up on some coffee...It will be a long night for me! LOL
Thursday, November 13, 2008
So here are the rules:Put a link to your tagger and list these rules on your blog. Share 7 random facts about yourself on your blog. Then tag 7 people at the end of your post by leaving their name as well as links to their blogs. Let them know they have been tagged by leaving a comment on their blog.
So now for the random facts:
1. I have never been snow skiing.
2. I can never cook a good fried egg...LOL
3. I love to eat french fries with milkshakes....Something about the salty and sweet! :)
4. I love to get mail! :) Nothing will make your day brighter than having a sweet note written to you!
5. My water broke in Outback Steakhouse....Made for an eventful dinner! LOL
6. I have never been out of the country....I'm dying to go somewhere though! :)
7. I would love to open my own Children's Boutique one day!
Now for the tagging of 7 other people:
1. Fire Mommy
2. Grumpy Pants
3. Nora's Blog
4. Betsy Ann
5. Cards by Jenna
6. The Thrifty Nester
I can't wait to read everyones!
Monday, November 10, 2008
Anna's first time swinging! All smiles!
Sliding down the slide together! Yay!
Smiling with Daddy (AKA Swing Pusher & Handsome Hubby! :))
P.s. My blog has been tagged so stay tuned for 7 random things about me...and Watch out! Your blog might get tagged too! :)
Saturday, November 8, 2008
I came to find out too that Jasmine is Voddie Baucham's daughter! My husband and I and all of our friends at church love him! We were first introduced to him when some friend's came back from John Piper's Desiring God conference in 2006. I just thought it was a small world that I found his daughter's blog. I'm excited to keep up with her blog and read her daily insights! How fun!